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What the Heck is a Chayote Squash, and What to Drink for Cinco de Mayo?

These weird little squashes have been staring at me from a bin in the produce section of my grocery store for far too long. I have passed by the bright green chayote squash dozens of times, wondering how to cook them and what they taste like. I finally picked up three of these weird little gourds last week, and I stumped the cashier when I went to check out.

Pears were $3.99 per pound that week, and I have no idea how much the chayote were priced per pound. I guess chayote is not a fast-mover at the Carytown Kroger. In the cashiers’ defense, the chayote does look a bit like a pear that is trying to eat itself.

The chayote originates from Mexico, where the fruit, leaves, blossoms, and roots of the plant are eaten. The squash has a very thin green skin attached to the green-to-white flesh. The skins and seeds are edible, although I found that many recipes call for the skins and seeds to be removed. The flesh is very crisp, and the raw squash has the texture of a potato and a very mild flavor like a broccoli stalk. The chayote can be eaten raw, but it is often cooked and seasoned, or eaten in a sauce with other more flavorful ingredients.

I found a great vegetarian recipe for Chayotes Rellenos from world-renowned chefs Mary Sue Milliken and Susan Feniger, of The Border Grill in Los Angeles, Las Vegas, and Santa Monica. I had never tried one of their recipes before, so it was an evening of firsts.

The chayote was very easy to work with. I left the skins on, but boiling caused them to peel off. The texture and flavor of the cooked chayote was similar to summer squash. I loved that this recipe incorporated epazote, and the crunch from the almonds added an unexpected and pleasant texture to the filling, which probably would have been pretty mushy otherwise, due to the cooked squash and mushrooms.

I topped the cooked stuffed squash with some fresh pea shoots, which were an impulse purchase from Relay Foods. I normally would have tossed some cilantro on there, but I was out (rare occurrence!). One thing that recipes for stuffed squash or eggplant NEVER tell you is what to do with the extra filling. Am I the only one who always has extra filling after stuffing my vegetables?

I put the extra filling in a glass baking dish, topped it with cheese, and baked it at the same time and temperature indicated in the recipe. It worked out great.

If you’re feeling inspired by Cinco de Mayo and you want to try out a Mexican dish besides tacos or nachos, I suggest that you give chayotes a try. Although they do not pack a ton of flavor on their own, they are very versatile and do soak up the flavors around them. Next I would like to try them in a really spicy curry, topped with chopped fresh mango, and I do not intend to wait for another holiday to do it.

What to Eat on Cinco de Mayo

If you are feeling less ingredient-adventurous but you do still want something Mexican-inspired on your table this week, check out my recipe roundup from last week.

What to Drink with Mexican Cuisine

If you want to branch out from the standard Corona, Sol, or Tecate that are very popular this time of year, head to your local craft beer store. Kyle and I collaborated on this list of brews drink with Latin American food.

For an authentic Mexican beer that is a cut above the rest, seek out Negra Modelo or Bohemia.

For a local Virginia alternative to the Mexican light lager, try Blue Mountain Brewery Lager or Legend Brewing Co Pilsner.

If you like hoppy beers, try Cigar City Brewing Jai Alai or Smuttynose Finestkind IPA.

If you intend to sit on a porch and sip beer for a few hours, pick up Sierra Nevada Summerfest or Lagunitas Daytime.

And if you just want a beer that looks great in a Cinco de Mayo party spread and is refreshing on a warm evening out on the back deck, pick up Breckenridge Brewery Agave Wheat. When you choose a beer that is infused with an iconic Mexican ingredient and labeled with a skeleton wearing a sombrero, you get an A+ for sticking to a theme!